New Version of Quick & Easy Slow Cooker Chicken & Dumplings

Now, when you’re making it…when you get to the spot you’re adding the biscuits (aka dumplings) it isn’t going to LOOK like it’s going to work…the sauce isn’t thick. And it just looks like chicken cooked in a liquidy sauce.

Don’t worry! Just wait until you add the biscuits and give them time to cook…IT WORKS.

Slideshow for Chicken & Dumplings

Here’s the slideshow/video version for those folks that prefer to watch vids…

Slow Cooker Chicken & Dumplings Step by Step

First, mix the soup and the broth and set the mixture aside…

Add the ingredients like the image below:

Chicken Tenders or chunks

Diced Onions

Butter (either cut into “pats” or melted and drizzled)

Soup mixture

Cover and cook on low for 5 to 7 hours…or high for 3 ½ to 4 hours.

Then 45 to 60 minutes before serving…

Open the biscuits, cut into quarts and place over chicken. Spoon the sauce over the top of each biscuit. Cover and cook an additional 45 to 60 minutes.

Cook until the dumplings near the center are cooked to the consistency you prefer. And ENJOY!

Older Version Crockpot Chicken and Dumplings with Grands Biscuits

It takes about five minutes to cut everything up and toss it in AND most everything is usually in my pantry and freezer. That makes this a perfect slow cooker meal for us. So I wanted to share.

And with no further ado…here’s the slow cooker chicken & dumplings… Enjoy!

Chicken & Dumplings Step-by-Step…

Gather Your Ingredients

You’ll need:

1 large can of mushrooms. Drain the mushroom liquid into the slow cooker insert and add the following ingredients:

1 teaspoon of minced garlic

1 tablespoon chicken flavored “better than bouillon”

1 can of cream of mushroom and 2 tablespoons of flour

Mix it up and add the mushrooms and the chicken. About that chicken. You need about a pound. Maybe a pound and a half. It totally depends on how “meaty” you like it. Any sort of chicken works too. Raw, pre-cooked, frozen or canned. It doesn’t matter. Dice it up and toss it in. Stir well…

Cover and cook on low for 5 to 7 hours

Your time will vary a lot on your crockpot. If you’re new to crockpot cooking or this is a new slow cooker for you…just watch it a bit after 5 hours. If you can’t or you’ll be gone you can always add another 1/2 cup of milk or water to the mixture. It may be a bit soupy but it’ll still be awesome.

An hour before dinner…

Pop the biscuit can and cut up the biscuits into quarters. Toss them in with the chicken mixture and stir well.

Turn the crockpot to high, cover and cook for 45 to 60 more minutes…

Dinner’s ready when the biscuits aren’t gooey anymore. OR you can just make the biscuits and serve the chicken goo over the top. Both are delicious and work very well.

Awesome served with a side salad :)

Printable & Pin It for Later (Older Recipe Version):

You can use any sort of chicken for this recipe. Pre-cooked, raw, even frozen or canned. If you need to use canned...just add a bit more bouillon for flavor :) PS: If you're in a rush or just don't have that hour at the end of the end...serve the mixture over biscuits, toast or even pasta. It's yummy!

Author: SlowCookerKitchen.com

Ingredients

1poundchickenany kind

1can Grands biscuits

1tablespoonchicken flavored Better Than Bouillon

1can Cream of Mushroom

1large can sliced mushrooms

1teaspoongarlicoptional

Instructions

Spray, oil or butter the crockpot insert

Drain the mushroom liquid into the insert and add the garlic, bouillon, soup and flour. Stir well.

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